From Kosher Cookbook – iPhone & iPad Touch Application
by Gloria Kobrin
This kosher recipe for Moussaka is a spreadable and tantalizing mixture of chopped meat, tomatoes and herbs sandwiched in between layers of eggplant.
3 medium eggplants
4 pounds chopped steak
2 28-ounce cans chopped tomatoes – drained
2 tablespoons tomato paste
1 cup chopped flat-leaf parsley
3 large garlic cloves
2 large onions
2/3 cup olive oil
3/4 cup unflavored non-dairy bread crumbs
Freshly ground black pepper
15x10x3 inch baking pan
Large heavy skillet
Peel and chop onions and garlic.
Heat olive oil in skillet. Sauté chopped onions and garlic until onions are translucent. Break up chopped meat into small pieces and add to skillet. Stir thoroughly until no red color remains on the meat. Add tomatoes, tomato paste and parsley. Stir well. Cook stirring occasionally, until almost all liquid has disappeared. The sauce should be thick and spreadable. Season to taste with black pepper.
Preheat oven to 350 degrees.
Peel eggplants. Slice eggplants into 1/4 inch slices lengthwise.
Grease the baking pan with olive oil. Arrange eggplant slices in a single layer. Fill in empty spaces with extra pieces of eggplant. Spread meat sauce over slices. Cover with another layer of eggplant and then with remaining sauce. Smooth over the top to make an even layer.
Cover the top with a thin layer of breadcrumbs. Beat eggs and pour over crumbs. Quickly, spread eggs over the top of crumbs. Sprinkle remaining crumbs over eggs. Bake for 45 minutes to one hour or until top is golden brown and very little liquid shows when you tilt the casserole.
Allow moussaka to cool slightly before slicing into small squares and arranging them on a serving platter. Serve with rice and a green vegetable.
Note: The moussaka is actually easier to cut into small squares if it has been well chilled before reheating. Reheat it until it's piping hot and then allow it to cool down before serving.
Recipes: Meat, Casserole, Kosher